Puffed rice & Nuts Mixture ( முந்திரி பாதாம் மிக்க்ஷர்)

Puffed rice & Nuts Mixture 

( முந்திரி பாதாம் மிக்க்ஷர்) 

Ingredients:

Puffed Rice ( அவல் பொரி) - 1 cup

Almond ( பாதாம் பருப்பு) - 150 g

Cashew Nut ( முந்திரி பருப்பு) - 100g

Roasted Chick pea ( வறுத்த கடலை / பொட்டுக்கடலை) - 100g

Peanut ( நிலக்கடலை) - 100g 

Plain flour / Maida ( மைதா மாவு) - 3/4 cup

Butter (வெண்ணெய் ) - 2 tbsp 

Powdered Sugar (    ) - 2 tsp

Curry Leaves ( கறிவேப்பிலை ) - 2 or 3 twigs 

Chilli Powder ( மிளகாய் தூள்) - 2 tsp

Salt to taste ( உப்பு தேவையான அளவு)

Oil for frying 

Heat oil in a pan and fry the puffed rice with a handfuls one at a time.Mix chili powder and salt. Sprinkle a few pinches over the fried puffed rice.

Fry the peanuts in a medium hot oil. Remove from oil when it is slightly brown. Allow it to cool before transferring to the fried puffed rice.

Fry the cashew nuts in medium hot oil, followed by the roasted chickpea .
cool and add to the fried mixture.

Split the almonds into two, lengthwise. Fry in medium hot oil. Cool and transfer to the fried mixture. Sprinkle the chili powder.

In a bowl, mix the plain flour and melted butter. 

 Sprinkle the powdered sugar and mix well to form a dough. A little water may be required

Knead and Smoothen the dough  into a big ball, roll into  an uniformly thick flattened dough. Using a butter knife or a knife, cut into small diamond shaped bite size bits.

Deep fry in hot oil. Remove when light brown color. Add on to the other prepared ingredients. Give a toss.

Fry the curry leaves. Press between kitchen tissue and add to the mixture.
Toss and mix well. 

 Powdered sugar is preferable for the diamond biscuit. Amount of sugar can be increased to three spoons depending on the requirement.

My Notes:
The type of nuts and the quantity is a personal preference.
The sweet plain flour mini biscuits ( diamond biscuits as it is called coz of the shape ) is a must as it gives a twist of sweet crunch here and there to the salt and spicy nuts.
No second opinion about this snack being kids favourites but liked by adults too.
A point to note is to press the fried nuts between paper towel to remove the excess oil.
Roasted chickpea can be added directly if it is fresh and crunchy. Orelse fry in oil and add to the mixture.
The oil also should be of right heat, neither fuming hot nor warm under low flame. This will ensure less absorbtion of oil by the ingredient and uniform frying.
While frying turn the nuts with the ladle frequently and remove. Do not allow the nuts to settle.
Remove while you think it needs to cook a lit longer or to get the finish color. It is because, the nuts will attain the required crispness and color with the heat it would retain for a few minutes even after removing from oil.
If we fry for that extra few seconds, on cooling we may get a slightly burnt taste.

Lemon Rice ( எலுமிச்சை பழ சாதம் )

Lemon Rice 

எலுமிச்சை பழ சாதம்

Ingredients:
Cooked Rice ( raw / parboiled ponni rice ) (பொன்னி பச்சரிசி அல்லது புழுங்கல் அரிசி சாதம் ) - 2 cups
 Lemon ( எலுமிச்சை பழம் ) - 1 or 2 ( based on the size and juice obtained)
Finely chopped Ginger ( பொடியாக நறுக்கிய இஞ்சி ) - 1 tbsp
Dry Red chili ( காய்ந்த சிகப்பு மிளகாய்) - 2
Green Chili ( பச்சை மிளகாய் ) - 1 or 2
For Seasoning: ( தாளிப்பதற்கு ):
Mustard Seeds ( கடுகு ) - 1 tbsp
Split Urad dhal / Black gram ( உளுந்தம்பருப்பு ) - 1 tbsp
Channa Dhal / Bengal gram ( கடலை பருப்பு ) - 2
Curry Leaves ( கறிவேப்பிலை ) - 1twig
Corinader leaves ( கொத்தமல்லி தளை ) - 1 twig
Salt to taste ( தேவையான அளவு உப்பு )
Oil as required for seasoning ( தேவையான அளவு எண்ணெய் )
Roasted Peanuts ( வறுத்த நிலக்கடலை / வேர்கடலை ) - a handful

Steps:

In a heavy bottom vessel / pan, heat 2 tbsp of oil.
When the oil is hot, add mustard seeds and urad dhal followed by channa dhal.
As it cracks throw in the finely chopped ginger  green chili and curry leaves. Saute well.
Switch off the fame. Add 1tsp of turmeric powder, stir well. Finally pour in the lemon juice and add salt.
When this has cooled down, add in the cooked rice and mix well.
Taste and adjust the salt as per requirement.
Sprinkle with chopped coriander leaves and roasted peanuts.
Serve with a spicy stir fry vegetable of your choice.

  My Notes:

Lemon rice is a simple, easy to make mixed rice variety. It is one of the staple lunch box menu for school and office goers.

When I was a student, my Mother used to make this once a week and mostly on fridays and it is always paired with potato fry which is a yummy combo. 

I had made lady'finger fry for this post. Had packed boiled peanut for the protein part of the diet.

Always we can try to include protein and veggies with carbohydrate for a balanced diet.

A non Indian Teacher mentioned the name, lemon rice and she was curious to know the preparation. This spurred me to post this. :))